Ingredients
Scale
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 2 large onions, thinly sliced
- 1/2 cup cashew nuts
- 1/4 cup cream
- 2 tablespoons ginger-garlic paste
- 1 tablespoon garam masala
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 2–3 green cardamom pods
- 2–3 cloves
- 1 stick cinnamon
- Salt to taste
- 2 tablespoons oil
Instructions
- Set the Instant Pot to sauté mode. Add oil and sliced onions. Cook until golden brown.
- Add ginger-garlic paste and sauté for 1 minute.
- Add chicken pieces and sauté until they are no longer pink.
- Stir in yogurt, cashew nuts, red chili powder, turmeric, and salt. Mix well.
- Add cream and garam masala. Stir to combine.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Garnish with fresh coriander before serving.
Notes
- Serve with naan or rice.
- You can adjust the spice levels as per your preference.
- For a thicker gravy, blend some of the cooked chicken before garnishing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Instant Pot Shahi Chicken Korma, Chicken Korma, Instant Pot Recipes